Sesame Chicken Broccoli Rice Bowls
By Better Plate RecipesSesame chicken, broccoli, jasmine rice, green onions, sesame seeds, and a glossy soy-honey sauce make a steady meal prep bowl with takeout-style flavor. The broccoli stays bright, the chicken stays saucy, and the rice catches every bit of sesame ginger flavor. It stays practical for busy weekday lunches.
Why You’ll Love This Recipe
Sesame Chicken Broccoli Rice Bowls is built for the kind of week when you need lunch to be ready without feeling repetitive. The main flavor comes from sesame chicken. It starts with jasmine rice, giving each container a steady base that holds up in the fridge. The supporting ingredients include broccoli, green onions, and sesame seeds, so the meal has color, texture, and enough freshness to keep it interesting. It works well for meal prep because the parts are easy to portion and easy to reheat. The finishing flavor from soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch slurry keeps the dish from tasting flat after a day or two. If you are newer to cooking, the steps are clear, the doneness cues are visible, and the storage plan explains how to keep each serving tasting good.
Before You Start
Before you start Sesame Chicken Broccoli Rice Bowls, take a few minutes to set up the ingredients and tools. Cut the protein and vegetables to the sizes listed, measure the seasonings, and choose your meal prep containers before anything hot is on the stove. This matters because sesame chicken cooks more evenly when the pieces are similar in size, and the jasmine rice needs its own timing to come out right. Keep a clean bowl or cutting board ready for cooked food so raw and cooked ingredients never share the same surface. When the instructions mention a large skillet, sheet pan, pot, or steamer basket, use something close to that size so the food is not crowded. Crowding traps steam, which can make proteins pale and vegetables watery. A little organization up front makes the recipe feel calm and gives every container better texture.
Ingredient Notes & Easy Swaps
Chicken breast: Cut the chicken into similar 1-inch cubes so every piece cooks at the same speed. Chicken thighs can be used if you want a juicier texture.
Jasmine rice: Jasmine rice gives the bowl a soft, fragrant base that catches the sesame sauce well. Long grain white rice can work as a simple swap.
Broccoli florets: Steam the broccoli until bright green and crisp-tender so it reheats without turning mushy. Frozen broccoli can work, but drain it very well.
Low sodium soy sauce: Low sodium soy sauce keeps the sauce savory without making the bowl too salty. Tamari can be used if you need a gluten-free option.
Honey: Honey balances the soy sauce and helps the sauce turn glossy. Maple syrup can work for a slightly different sweetness.
Rice vinegar: Rice vinegar adds brightness so the sauce does not taste flat. Apple cider vinegar can work in a pinch, but it tastes stronger.
Toasted sesame oil: Sesame oil has a strong nutty flavor, so measure it carefully. A little goes a long way.
Fresh ginger and garlic: These make the sauce taste fresh and takeout-style. Grating them helps them blend smoothly into the sauce.
Cornstarch slurry: Cornstarch mixed with water thickens the sauce quickly. Stir it smooth before adding so the sauce does not get lumps.
Sesame seeds and green onions: These finish the bowls with crunch and freshness. Add them after reheating if you want the best texture.
Sesame Chicken Broccoli Rice Bowls
Description
Sesame chicken, broccoli, jasmine rice, green onions, sesame seeds, and a glossy soy-honey sauce make a steady meal prep bowl with takeout-style flavor. The broccoli stays bright, the chicken stays saucy, and the rice catches every bit of sesame ginger flavor. It stays practical for busy weekday lunches.
Ingredients
- 1.25 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup jasmine rice
- 1 3/4 cups water
- 4 cups broccoli florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the sesame sauce:
- 1/4 cup low sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp grated fresh ginger
- 2 garlic cloves, grated
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 1 tbsp sesame seeds
- 2 green onions, sliced
Instructions
- 1Equipment: a medium saucepan with a tight-fitting lid for the rice, a second medium saucepan with a steamer basket and lid for the broccoli, a large 12-inch skillet, a mixing bowl, a clean plate or small tray, paper towels, a small bowl or liquid measuring cup for the sauce, a small cup for the cornstarch slurry, measuring cups, measuring spoons, a cutting board, a knife, tongs or a spatula, a whisk or fork, an instant-read thermometer, 4 meal prep containers, and a small covered container for each serving of green onions.
- 2Add 1 cup jasmine rice and 1 3/4 cups water to the first saucepan. Bring to a full boil over high heat. Stir once, cover tightly, and reduce the heat to the lowest setting. Cook for 15 minutes without lifting the lid. Set a timer and continue with the broccoli and chicken while the rice cooks.
- 3Add about 1 inch of water to the second saucepan and bring to a simmer over medium-high heat. Set the steamer basket over the water so the water does not touch the broccoli. Add 4 cups broccoli florets, cover, and steam 4 to 5 minutes, until bright green and crisp-tender. Lift out the basket and let the broccoli drain well.
- 4Pat 1.25 pounds chicken cubes dry with paper towels and place them in the mixing bowl. Add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until evenly seasoned.
- 5Heat the large skillet over medium-high heat for 1 to 2 minutes. Add 1 tablespoon olive oil and arrange the chicken in a single layer. Cook 3 to 4 minutes without moving the pieces much, until the bottoms are browned. Turn the pieces and cook another 3 to 4 minutes, stirring once or twice, until browned on several sides and 165°F in the thickest pieces. Move the cooked chicken to the clean plate or tray.
- 6While the chicken cooks, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 2 grated garlic cloves in the small bowl. In the small cup, stir 1 teaspoon cornstarch with 1 tablespoon water until no dry lumps remain.
- 7Reduce the skillet heat to medium-low. Pour in the soy-honey mixture and bring to a gentle simmer, stirring often. Cook 1 to 2 minutes so the garlic and ginger soften. Stir the slurry again, pour it in while stirring, and cook 30 to 60 seconds, until the sauce is glossy and lightly thickened.
- 8Return the cooked chicken and any juices to the skillet. Stir 1 to 2 minutes, until every piece is coated and hot throughout. Turn off the heat before the honey sauce gets too thick or begins to scorch.
- 9When the rice timer ends, turn off the heat and leave the saucepan covered for 5 minutes. Do not lift the lid. Fluff the rice gently with a fork.
- 10Divide the rice, steamed broccoli, and sesame chicken among 4 shallow containers. Sprinkle the 1 tablespoon sesame seeds over the four servings. Let the hot food sit uncovered for no more than 15 minutes so the heavy steam can escape, then cover and refrigerate promptly.
- 11Divide the 2 sliced green onions among the small covered containers and refrigerate separately so they stay fresh and are not reheated.
- 12To serve, loosely cover one container and microwave for about 2 minutes. Stir the rice and chicken and rearrange the broccoli, then continue heating in 30-second intervals until hot throughout. Add the green onions after reheating.
Tips and Tricks
- 1
Prep Before Any Heat: Read the recipe once, then set out the ingredients before turning on the stove or oven. Meal prep feels easier when the sesame chicken, jasmine rice, and supporting ingredients are ready, because hot pans do not wait while you search for seasonings.
- 2
Cook the Protein Carefully: Use the doneness cue instead of guessing: the chicken should be 165°F in the thickest cube, with no pink in the center. Meal prep gets reheated later, and overcooked protein can turn dry. Pull it from the heat as soon as it is safely cooked.
- 3
Cool Before Sealing: Let the hot food cool uncovered for 10 to 15 minutes before closing the containers. Steam trapped under a lid can soften the jasmine rice and water down the other ingredients. Cooling first keeps the texture cleaner through day two and day three.
- 4
Reheat Gently: Reheat just until the center is hot, then stop. Microwave covered for 2 minutes, stir, then heat 30 seconds more if the center is not hot. Gentle reheating protects the texture you worked for, especially with lean proteins, grains, vegetables, or sauces that can dry out, split, or soften too much.
Nutrition
Per serving — Calories: 450kcal, Protein: 51g, Carbs: 35g, Fat: 12g, Fiber: 4g, Sugar: 11g, Sodium: 1320mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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